Cooking lower & slower in a wood/gas oven ?

Hey Guys,
Wondering if you can achieve a pizza with a puffy corncione but less sag than a neopolitan pizza by cooking in a wood/gas oven at a lower temp of say 500 degrees for a longer amount of time ?
Looking at moving to a rotating wood/gas oven for our delivery carry out business but need to top our pizzas a bit more than the minimal topping neapolitan styles.
I think the “hand tossed” pizzas of cpk are meant to be this style.
Appreciate any thoughts or experiences…